50g Pine nuts
75g Cashew nuts
200g butternut squash
1 celery stick
1 large carrot
2 sage leaves
1 tbs tarragon
1tbs chia seeds (milled if possible)
50g buckwheat flour
Preheat oven at 200C.
Fry in large sauce pan saute Celery, squash and carrots in oil with salt and pepper.
Then add garlic and mushrooms and herbs and nutmeg and mix.
Place nuts and oats in blender (keep a few back for crunch in the nut roast) place blended nuts and whole nuts in the saucepan and add buckwheat flour and chia seeds.
Press into parchment lined tin.
Top with rosemary and breadcrumbs (if wanted)
Cover with foil and cook for 35 min then take foil off and do 15 more mins
Cool for 15 mins then serve sliced or freeze until needed.